All Posts By Maria Russo

Maria Russo is an editor at Food Network, now living in New York City after being born and raised in the great state of Michigan. She likes her eggs runny, her pasta cheesy and has been known to throw back dozens of oysters at a time.

The Kitchen Needs Your Help: Vote Now!

by in Shows, January 5th, 2015

The Kitchen Co-HostsThe marathon holiday season may have wrapped up just days ago, but the crew of The Kitchen has been looking ahead to 2015’s all-new episodes for a while. FN Dish recently asked fans to share with the co-hosts a few of their favorite ways to enjoy soup and, sure enough, these results were shared on the air in the series’ first-ever Souped-Up Soups episode. Now the team needs your help with a new series of questions.

When it comes to morning meals, how often do you eat breakfast, and are you more likely to indulge in a platter of bacon and eggs, or do you opt for grab-and-go granola? And, now that the January chill has settled in, what do your comfort-food favorites look like, and at what time of day are you most likely to cozy up to them? Share your preferences below, and stay tuned for future episodes of The Kitchen to find out the results.

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Baked Nachos with Roasted Sweet Potatoes — Meatless Monday

by in Recipes, January 5th, 2015

Baked Nachos with Roasted Sweet PotatoesFrom salads and sandwiches to casseroles and pasta, the key to bulking up vegetarian dishes and turning them into satisfying meals is adding hearty, protein-rich ingredients other than meat. If you’re new to Meatless Monday or vegetarian cooking in general, consider stocking your refrigerator with eggs and tofu, and your pantry with good-for-you grains and your favorite varieties of beans. Along with fresh vegetables, these go-to picks can transform everyday dishes into rich, comforting plates to look forward to.

Pinto beans play a shining role in Food Network Kitchen’s Baked Nachos with Roasted Sweet Potatoes (pictured above), an eat-with-your-hands meal ideal for weeknights and game days alike. To guarantee layer upon layer of flavor, FN Kitchen tosses spiced baked tortilla chips with bright lime zest, then piles on the bold toppings, including a pinto bean mixture laced with adobo sauce and cumin-scented roasted sweet potatoes. For an added burst of freshness, top the platter with a simple tomato-serrano salsa and finish with cool, creamy avocado slices.

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Speak Up, Fans: Where Do You Eat the Best Pizza Ever?

by in Community, Shows, January 5th, 2015

Best. Pizza. Ever.When it comes to tried-and-true eats and drinks, there’s good, maybe even great, and then there’s the best — those craveable, mouthwatering specialties worthy of an extra-special trip. These must-try plates are the subjects of the all-new series Best. Ever., premiering tonight at 10|9c, wherein host Ted Allen and your favorite Food Network chefs and stars are revealing their picks for the best-made pizza, burgers, barbecue and breakfast dishes from coast to coast.

Before you tune in tonight to see what pies the cast has chosen for its Best. Pizza. Ever. feature, FN Dish wants to know: What do you consider to be the best-ever pizza, and where do you eat it? Leave a comment below, tell us on Food Network’s Facebook page or Food Network’s Google+ page, or tweet @FoodNetwork using #BestPizzaEver to tell us your local restaurant picks and share your version of the ultimate pie. FN Dish will round up your answers and reveal your top selections on Thursday.

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“We Really Stepped Up Our Sabotages” — Alton’s After-Show

by in Shows, January 4th, 2015

While even the seemingly most-approachable sabotages are still a challenge for Cutthroat Kitchen competitors, Alton Brown took the game to extreme heights and lengths on tonight’s all-new episode when he auctioned off not one but two next-level tests. “We really stepped up our sabotages,” Alton explained on the latest installment of his After-Show, introducing judge Simon Majumdar to these evilicious unfoldings.

“We thought we would up the ante this time and make somebody cook in a bunk bed,” Alton told Simon of a sabotage for the breakfast hash round. “Prep on the bottom, cook on the top,” he added of the doozy. After checking out the top bunk’s burner and work station, Simon cited the potential areas of struggle as “just about everything,” though he noted of Chef Jouvens, who was forced to contend with this sabotage, “He got the heat, so that’s why he managed to get a crust on his potatoes.”

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Trisha’s 4-Ingredient Biscuits — Most Popular Pin of the Week

by in Community, January 4th, 2015

Daddy's BiscuitsWhile making from-scratch bread may seem tricky and time-consuming, many DIY recipes are a cinch to prepare, and surely it’s possible to prepare fresh dough in a hurry at home. All you need is a go-to recipe, and for that, this week’s Most Popular Pin of the Week fills the bill. Made with only a handful of ingredients, Trisha Yearwood’s Daddy’s Biscuits come together in just 30 quick minutes, and the recipe turns out moist, fluffy biscuits every time.

For more crowd-pleasing recipes, check out Food Network’s Let’s Entertain board on Pinterest.

Get the Recipe: Daddy’s Biscuits (pictured above)

POLL: Lighter Recipes Fit for 2015

by in Shows, January 3rd, 2015

The KitchenFrom better-for-you breakfasts to surprisingly light desserts, this morning’s all-new episode of The Kitchen celebrated healthier cooking as the cast kicked off 2015 with fresh new recipes. But just because the new year often signals the start of smarter-eating resolutions doesn’t mean you have to give up your favorite foods; in fact, the co-hosts greeted 2015 by introducing made-over recipes for a few classically indulgent dishes, including pasta with Alfredo sauce and cheesy nachos (click here to get all of the recipes featured on the show).

FN Dish wants to know: As you settle into the new year and perhaps begin a better-for-you eating plan, what dish would you most like to lighten up? Do you have a strong sweet tooth that craves made-over chocolate cake, or do you tend toward savory plates and prefer healthier chips and dip? Cast your vote below for the food you’d like to make cleaner, then browse more of Food Network’s made-over meals.

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Best 5 Healthy Breakfast Recipes

by in Recipes, January 3rd, 2015

The new year is here, and no matter how staunch your healthy-eating resolutions may be, when time is tight, smart choices can take a backseat to simplicity, especially when it comes to breakfast. By planning ahead and keeping your refrigerator stocked with good-for-you ingredients, you can surely turn out lighter dishes in a hurry for the most-important meal of the day. Read on below for Food Network’s top-five healthy breakfast recipes for sweet and savory ideas from Rachael Ray and more of your favorite chefs, then browse all of Food Network’s Best Healthy Breakfast Recipes.

5. Tropical Breakfast Parfait — With only four ingredients and five minutes, Rachael puts a bright, refreshing spin on the everyday parfait. She layers crisped rice cereal between vanilla yogurt, juicy mandarin oranges and fresh pineapple for texture and extra-special presentation.

4. Breakfast Burrito — Classic burrito fixings like creamy avocado, pepper Jack cheese and fresh tomatoes shine in this easy-to-prepare morning meal. To make the egg yolks go further in this fluffy scramble, opt for a mixture of four whole eggs plus four additional whites.

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Better Together: Robert’s Top 5 Workouts to Do with a Partner

by in Food Network Chef, Shows, December 31st, 2014

Robert Irvine and Gail KimIt’s no secret that Robert Irvine, Food Network’s own restaurant renovator and the host of the upcoming special Fitness: Impossible (airing Wednesday, Jan. 7 at 11|10c), has a no-nonsense attitude when it comes to prioritizing his workouts. “I make the time, no excuses,” he recently told FN Dish of his exercise regime. But his determination in the gym doesn’t necessarily mean he goes fitness alone. “When Gail and I work out together, we will do the same circuit,” Robert says of his partnered fitness sessions with his wife, Gail Kim. “We motivate and push each other.”

For fans looking to take a similar better-together approach to working out with a partner or spouse, Robert says that when it comes to exercising in pairs, “it depends on your fitness goals,” but he offers his top-five ideas for ways to exercise as a twosome.

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According to Alton, Every Cutthroat Kitchen Competitor Needs This Pantry Ingredient

by in Food Network Chef, Shows, December 30th, 2014

Alton BrownSpices, flour, bread, vinegar. These versatile ingredients are seemingly crucial to making and transforming myriad challenge dishes on Cutthroat Kitchen, but according to host Alton Brown, none of these is the most-crucial ingredient to grab while shopping.

On this week’s all-new episode of the After-Show, he revealed that when it comes to those precious 60 seconds in the pantry, contestants ought to be sure to grab one ingredient above all else: eggs. “I don’t care what you think you’re making. Don’t come out of the pantry without eggs,” he said. “It’s liquid meat and can do so many different things.” From binding meats and creating batters and doughs to beefing up vegetarian dishes, eggs can shine both in and on countless dishes, and it’s chefs’ ability to know that before shopping that could ultimately save them while cooking.

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Restaurants Revisited: The Biggest Blowups

by in Shows, December 29th, 2014

Restaurant: ImpossibleWhile restaurant owners must invite Robert Irvine to their business in order to initiate a Restaurant: Impossible mission, he’s not always warmly welcomed when he arrives, and hardly ever does he encounter no resistance at all in the process of his updates. Still, while some confrontation and minimal chaos may be expected, it’s rare that missions turn into all-out screaming matches or no-holds-barred tantrums; those seeming disasters, while surely salvageable, have indeed led to unprecedented arguments on air.

On tonight’s episode of Restaurant: Impossible, fans look back on some of the most-unforgettable blowups to ever appear on the series. From the outspoken servers at Hillbillies Restaurant to the yelling and door-slamming at Nanny Goat’s Cafe & Feed Bin, Robert has paid witness to over-the-top tempers, but they surely haven’t stopped him from completing his missions. Read on below to hear from the owners of some of the restaurants featured on tonight’s episode (a few couldn’t be reached for comment) to find out how they fared after Robert’s initial visit.

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